In a large mixing bowl, combine the flour, salt, and yeast. Add half of the olive oil and about three-quarters of the water. Stir with a spatula or your hands until the dough begins to come together. Gradually add the remaining water, a little at a time, until the dough is soft but not sticky.

Pour the remaining olive oil onto your work surface. Transfer the dough to the oiled surface and knead it for 5-10 minutes, or until it becomes smooth and elastic.

Place the dough back in the bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

After 1 hour, uncover the dough and stretch it by folding it over itself 4-5 times. Re-cover the bowl and allow the dough to rest for another 30 minutes.

Grease a mini muffin pan with olive oil. Gently divide the dough into portions and place each piece into the prepared muffin cups. Use oiled fingers to dimple the tops of the dough.

Cover the pan and allow the dough to rise for an additional 30 minutes. Preheat the oven to 400°F (200°C) while the dough is rising.

Once the dough has risen, add your desired toppings, such as roasted garlic, sea salt, or freshly cracked pepper.

Bake the mini focaccia on the middle rack for 12-15 minutes, or until they are golden brown on top.

Let the focaccia cool in the pan for about 5 minutes, then gently remove them and enjoy!